Effect of Amylose Content on the Formation and Physicochemical Properties of Starch-Fatty Acid Complex
In this study, three different starch-lipid complexes were prepared using corn starch and stearic acid with different straight branch ratios as raw materials. Then the external morphology, crystal structure, digestibility, sustained release and other characteristics of the starch-lipid complex were...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090258 |